JCC Cookbook: Desserts and Sweets: Passover Banana Pudding

Passover Banana Pudding

Good hot or cold, with either fish or meat meals as a special dessert.

2 large ripe bananas
1/4 tsp. nutmeg
2 lg. tart apples
2 Tbsp. lemon juice
1/2 cup sugar
1/2 cup matzah meal
1/4 tsp. cinnamon
3 eggs, separated

Peel and slice bananas. Sprinkle lightly with powdered sugar and let stand at room temperature while preparing the pudding. Grate unpared apples into a mixing bowl. Add lemon juice, sugar, matzah meal and spices. Then fold in beaten egg yolks well mixed. Turn into a well-greased pudding dish or shallow casserole and bake at 325° F. until set (about 25 minutes). The edges of the pudding should be lightly browned. Turn out on a serving plate or platter. Cover with prepared sliced bananas and top with stiffly beaten egg whites. Slip under the broiler flame to brown lightly just before serving time. Serves 6.

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